These, like every other molasses cookie I’ve ever had, are incredibly addictive, and are a family favorite that I don’t make all that often because (I realized as I was making them) the dough isn’t nearly as good to eat raw as chocolate chip cookie dough is. :)
Raisin Bar Cookies
3/4 c butter
1 c sugar
2 eggs
1 tsp vanilla
1/4 c molasses
3 3/4 c flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp ginger
1 c raisins
1 c powdered sugar
2-3 tbsp water
Cream butter & sugar. Add eggs & beat thoroughly. Add vanilla & molasses & beat thoroughly. Mix in dry ingredients & stir in raisins.
Spread the dough evenly on a GREASED 10×15″ baking sheet, or 2 smaller ones.
Bake 12-15 minutes at 350°F.
Allow to cool in-pan for several minutes, but not entirely. Mix powdered sugar & water into a thin, but not watery, icing. Spread on warm cookies, allow to cool completely, & cut into bars.
Chef’s Notes:
1. I use a pretty generous cup of raisins, if you wanna know the truth.
2. These are easy to both under-bake and over-bake and neither is nearly as nice as Just Right (I feel other cookies have more wiggle room in that regard, but not these ones). Keep an eye on ’em.
3. Long experience tells me that a silicone baking brush is best for spreading the icing over these things, so if you’ve got one, use that.